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A Few After Vacation Wine and Food Pairings

February 22, 2012 By Leave a Comment

Well the holiday breaks have passed and pointless to say you’re tired of turkey, ham or roast beef or which ever and right now you’re possibly watching your own dieting soon after spoiling yourself. So below are many swift and effortless food ideas which keeps calories in mind yet are still great and are actually a welcome shift of pace. If you’re genuinely striving to observe your calories then endeavor to keep the wine to only one or two glasses a day and not too late at night the notion for this is that fact red or white wine contains alcohol which will definitely decrease your body’s ability to burn calories. Moderation is the key here.

We hope that you appreciate these recipes and they present a good change to your dinner concepts and good shift of pace. Generally there might be many benefits to including wine to your food it can enrich your eatting encounter with the right wine food coordinating.

Tuna Salad Open-faced sandwich Recipe

1 can of tuna fish generally packed water or oil 1|3 cup of cottage cheese 2 Tbsps of mayo 1|4 purple onion, cut finely 1 celery stalk, sliced finely 1 Tbsp. of capers Juice of half of a lemon Pinch or 2 of dill 2 Tbsp diced fresh parsley 1 tsp of Dijon mustard

Stir all of the components. Be certain never to strain the water or oil out of the can of tuna. Use it alternatively in the tuna salad blend. I like to serve on toast, frequently open faced, or in a normal sub with lettuce and tomatoes and pickles. For a reduced carb alternative, serve on chopped lettuce. You can serve this alongside vegetables or cottage cheese. For wine, serve Sauvignon Blanc or Chenin Blanc to compliment the Tuna Salad.

Shrimp with Avocado Salad

1|4 cup of white wine vinegar 1|4 cup grape-seeds oil 3 garlic cloves, minced 1|2 lb medium shrimp, cooked, peeled, and de-veined 2 ripe avocados Lettuce – preferably butter lettuce or red leaf lettuce Lemon slices for garnish As an Option – 2 Tbsp diced roasted walnuts or pistachios 1 Tbsp cut cilantro

Mix oil, vinegar, and garlic in a basin. Cut shrimp into 1 to 2 inch sections and add to oil blend. Arrange leaves of lettuce on several platters. Chop avocados in half and take out pits. Eliminate a little of the avocado around the pit section and stir in with the shrimp. With a spoon, gently scoop out avocado halves from their skins in one piece. Place avocado half on platter with lettuce, spoon shrimp mix on to avocado. Sprinkle with walnuts and cilantro (suggested). Serve with lemon triangles for garnish. You can serve this accompanying with veggies or cottage cheese. For wine Sauvignon Blanc or Chenin Blanc will compliment this meal nicely..

Spanish rice with Chicken 2 tbsps olive oil (can easily use up to 1|4 cup) 1 onion, sliced fine 1 garlic clove, minced 2 cups of medium or long-grain white rice 3 cups of chicken or vegetable stock if vegetarian 1 heaping tbsp tomato paste or 1 cup of cube fresh or grilled tomatoes, strained Pinch of oregano 1 tsp salt 2 pounds of chicken that might be grilled or deep-fried and cut in to segments or chucks and included along side the rice or blend with rice as it simmers. This is a welcome addition along with the rice and could be stired in once the rice has been cooked as well.

In a big skillet brown rice in olive oil, medium-high temperature then include onion and garlic. Cook onion rice mixture, stirring frequently, for about 5 minutes, or until onions are softened. In a separate sauce pan bring stock to a simmer. Include tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover up. Lower heat and cook 15-20 minutes, depending on the kind of rice together with the instructions on the rice package and let rest for 5 mins. For wine serve a nice chilled Chenin Blanc or perhaps a fine Gewurztraminer, again, depending on your penchant for wines.

This completes those recipes but there are many more available, so if you enjoy food and wine as much as most people then stop by and visit our site below. Till the next time enjoy good food, fantastic wine and living.

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“A Sideways Story” The History of The Napa Valley Pinot Noir

February 16, 2012 By Leave a Comment

California wine country has been a popular honeymoon and vacation destination for a while, but the movie “Sideways” drew a great deal of attention to the Santa Ynez Valley and surrounding area of Santa Barbara, and especially to the California Pinot Noir and Napa Valley. Pinot noir is one of the many incredible wines that growers and vintners in Napa and across California produce regularly, and it has been grown there with passion since the early 20th Century.

The history of the Napa Valley and the Pinot grape reads like a story about an inevitable meeting. This grape was cultivated in France, legend says by monks until the French revolution. It thrives in mildly cold and wetter climates. This makes the valleys of Northern California and Oregon ideal for the grape. The first commercial winery in Napa Valley was established in 1861, with hundreds more opening by the time prohibition began in the 1920s. It was during this time that Pinot Grapes took hold in the valley. After prohibition, a spirit of camaraderie pervaded across California among its wine makers. When the United States’ most important post-prohibition wine-maker told vintners in California to start making Cabernet Sauvignon because it was better suited to the soil, it opened the way for small growers to focus on the classic French grape. This led to Pinot Noir being grown and produced in smaller batches, which contributed to growers’ ability to pay closer attention to each year. By the 1950′s, Napa had begun to gain some notoriety across the entire country, if only among wine circles.

Then, in the 1970′s a Napa Valley Cabernet won critical acclaim at a blind taste test in France, and all of a sudden the entire region had the attention of the international wine community. All of a sudden, California Pinot Noir and Cabernet were expected to be able to stand up against wines grown in the country of the grape’s origin. However, for the next three decades California Pinot Noirs would remain in the shadow of the famous Cabernet as well as the Merlots of the region and a few other more aggressively marketed reds.

Then, the movie Sideways came out in 2004. It obviously drew attention to the Santa Ynez Valley, as mentioned. The main character also repeatedly argued that Pinot Noir is his favorite wine, and far better than Merlot. This single component of a movie about many things had a dramatic impact on California Pinots, and on the Napa Valley more than any other region because so many good Pinots come from there.

In fact, many argue that “Sideways” caused a very significant increase the sales of Pinot bottles in the $20 to $40 range. At the same time, it also depressed the prices of Merlots across the country. The increased attention and demand for the wine gave growers and vintners a stronger incentive to work on the grape and the wine, and increased market size. It allowed them to showcase the quality wines they had been able to develop since the time when the Pinot Grape began to only be grown by small farms. It has remained popular since.

The Napa Valley and California Pinot Noir Overtook Other Wines in the Area after the Movie “Sideways” Drew Attention to This Less Popular Wine.

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White Wine Basics for Beginners

February 11, 2012 By Leave a Comment

White wine, like its red cousin has origins that date back centuries. While not as famous as red wine for its health benefits, white wines still possess many of the same benefits if consumed in moderation.

Choosing a white wine can be just as daunting a task as choosing a red and with the vast selections available today. On the other hand, it’s also a great opportunity to explore and step outside some of the more popular varieties and branch out to discover what the world of white wine has to offer. This article lists some of the more popular white wines widely available and a couple of others that the beginner may not be familiar with but are worth a second look.

White wine typically has a yellowish gold color. This is due primarily to the fact that white wine is either produced from only the juice of the grape so the red skins don’t taint the color; or they are produced from grapes with yellow, green or gold skins.

White wines can be characterized as crisp, fruity, refreshing, fresh, sweet, semi-sweet, and dry. White wines are just as diverse and complex as their red counterparts. White wine can impart a wide variety of flavors. Probably one of the more familiar tastes is the oaky flavor of some Chardonnay that is aged in oak barrels. It should be noted that you may find a wine become woody when it is allowed too much time in an oak barrel. This excessive oakiness can also mask the wine’s fruity qualities and tastes. This is a classic example of too much of a good thing.

Most people know that white wine is best served chilled, 45-50 degrees F is generally considered optimum. White wine glasses will also help present the aromatics, preserve the temperature, and position the wine optimally on the palate. White wine glasses are generally stemmed (and should be held by that stem to prevent heat transfer), and have straight sides and a narrow opening. You can find glasses specifically made for white varieties at many online retailers like ShopWineStuff.com

Here are some of the most popular white wines available:

Chardonnay – often referred to as the queen of white wine grapes. This is a hardy, versatile grape that is now grown in many regions of the world. Chardonnay is one of the best-selling white wines in the U.S. Chardonnay wines can be described as oaky (from the barrel aging), buttery, and can also develop some citrus or melon flavors. This is a great starting point for beginning wine drinkers.

Riesling – a very popular wine from Germany. The flavors range from sweet to dry and generally described as fruity with flavors of apple, pear, and peach to name a few.

Sauvignon Blanc – another popular variety generally described as light and crisp. Like its other white cousins it will develop flavors based on the region of the world where it is grown. Sauvignon Blanc is a refreshing wine that generally does not benefit from aging and is consumed as a young wine. This wine pairs easily with most light fare – considered a food friendly wine.

Pinot Grigio – one of the most popular Italian white wines. This wine is acidic, with a silky smooth taste that can be described as melon or pear or citrus flavors.

Chenin Blanc – originally from France, this is a versatile grape that produces highly acidic gold colored wines. This white wine runs the gamut of dry to sweet and can produce flavors of melon, pear, apple and vanilla. Ideally it should have an almost thick feeling that coats the mouth. This is a great seafood wine.

Here are two other white wines that you should experience when feeling adventurous:

Albarino – from northern Spain and Portugal. These wines are highly aromatic with fruit flavors of apple, citrus or pear. They have a good deal of acidity and pair wonderfully with stronger, spicy flavors. Goat cheese is one of my favorite pairings with Albarino.

Gewurztraminer – grown in both Germany and France. This is a highly aromatic wine with fruity flavors. This wine pairs well with both spicy and Asian dishes.

Whichever wine you choose you can’t go wrong with a chilled bottle of white wine for a summer picnic or enjoyed with cheese and fresh fruit on the deck. White wines with seafood are a classic and there are flavors and varieties to suit any palate or preference.

To shop for white wines, white wine accessories and food pairings, please visit ShopWineStuff.com for great values.

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Rieslings: Not Just Your Grandmother’s Favorite White Wine Grape

February 8, 2012 By Leave a Comment

Riesling has been a popular wine in Europe since at least the 19th Century. Its recent renaissance is due in part to labeling regulations across the globe that have ensured a bottle with Riesling on the label will feature this grape of German origin. For years the wine was thought of only in relation to sweeter whites that appealed to a very specific group, and was generally viewed with little respect. However, the emergence of crisp, clean varieties of the wine and the fact that between different terrior and blending it can express a wide range of flavors and bodies has contributed to its becoming one of the three most popular white wines in the world.

Many different people love their Riesling for many different reasons. Part of its appeal is that a good bottle can be purchased for a reasonable price. The way the grape was originally cultured and spread in Germany made it tenacious, and it thrives in many climates – though it is most commonly grown in colder regions. Similarly, because the grape produces wines with a high acidity level and one of many fruity aromas, it doesn’t need to be aged very long to be flavorful even when very young. This also contributes to making it an accessible wine. And this is only part of its appeal.

It is also called one of the best food wines in the world. First off, most Riesling have pure flavors without any oak because of the way the grape behaves when stores in oak casks. This contributes to it being very easy to pair with many dishes. Second, as most Rieslings have a high acidity, they offer a great contrast to rich, creamy, heavy, and even greasy foods. It can refresh the palette between bights of the strong-flavored food and help to balance out the experience. And people also appreciate the snappy, crisp flavor that this acidity contributes in and of itself. Thirdly, because it represents its terrior so strongly, many Rieslings have one or several fruity undertones. This is more common with sweeter bottles, and it offers the ability to easily pair it with any meal that has a sweet or fruity ingredient, as the similar flavors complement each other well.

The last thing that makes Riesling stand out is the wide range different forms it can take. Because it doesn’t have a very strong flavor but is usually light- to medium-bodies, it is an easy wine to get into for new wine drinkers. Yet it comes in dry or very-slightly off-dry, especially some of the Rieslings produced in Germany, as well as sweeter styles that can be produced almost anywhere simply because the grape will have such a high sugar content if left to fully or even over-ripen on the vine. Yet all of these varieties tend to maintain that crisp acidity as well as the clear undertones of the region where it is grown.

Between being affordable, available in a wide range different sweetness levels, having a manageable and enjoyable acidity level that makes it easy to pair with a variety of different foods, and being grown and produced by experts across the world, it’s no wonder this wine has become so popular.

Riesling Has Become Something of an International Phenomenon in the Past Few Years. Learn Why This Wine Has Come Up in the World and Enjoy It Yourself

Editor’s Note:

Try these products available through ShopWineStuff.com

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Wines of South Australia, a Global up and Coming Region for Reds and Whites

February 8, 2012 By Leave a Comment

Australian wine shows up all over the world, with the significant majority coming from South Australia. The continent has been producing wine since the 19th Century, originally starting with a South African cutting. People in the know about the world of wines say that the state of South Australia has already established itself with high-quality Rieslings and Shiraz, such as Henschke Hill of Grace, as well Chardonnay to a lesser degree. Its long tradition with these wines and its exceptional climate makes it possible to find a great bottle of inexpensive wine or an exceptional, pricier wine from the region.

Australia is actually the world’s fourth largest wine producer. Though the various geographic features of South Australia and the variety of grapes grown there give Australia an abundance of different fine and specialty wines there are a few specific types and labels of whites and reds that a person is more likely to find and enjoy. Australian chardonnay tends to have either melon or peach and citrus characteristics, depending on the region, and one of the most famous exported Chardonnays is Lindeman’s. Riesling is grown across Australia, but the best ones come from South Australia where the traditional German growing and harvesting strategies remain prominent. They tend to have lemon and lime flavors, and the best are much dryer than the average Riesling. The Hunter Valley, which produces many great Australian whites, is also home of the internationally awarded Verdelho Semillon. This fruity wine combines French and Portuguese tradition and can exhibit different flavors depending on a number of variables, but often gets more full-bodied as it ages.

Australia produces high-quality reds and whites. Popular Shirazes, Cabernet Sauvignons, and Merlots can be found for a range of prices from South Australia and other states. Many Australian Shiraz have gained international fame and the country produces some of the best in the world. A Yarra Valley bottle of this dark, peppery red has claimed many prizes, though Australian Shiraz is often encountered with the popular, inexpensive Yellow Tail label. France produces many Cabernet Sauvignons, but Australian vintners of this elegant, medium-to-full-bodied wines are gaining international attention. They are also fond of blending Australian Cab Savs with Shiraz, a process that produces many popular wines.

Because of its varied climate and long history of growing traditional and new strands of grapes, and because many of its growers and vineyards having a strong connection to a expert growing practices, Australian wines have achieved international attention and quality. Australia also supplies many fine and affordable wines to average wine drinkers across the world. Australian bottles continue to increase in popularity among discerning wine lovers everywhere.

Australian Wine Has Slowly Gained a Position of International Respect. They Produce Popular and Boutique Varietals of High Quality.

12 Essentials for Enjoying Wine Only at Wine Enthusiast!

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The Salmon Dilemma, Red or White Wine?

February 8, 2012 By Leave a Comment

You’ve picked the perfect salmon dish for dinner, and now it’s time to choose the perfect wine. While common convention may have you turning to the whites, the truth is reds and roses may work just as well, if not better! Matching food to wine is something of an art; however, even a novice can follow a few guidelines that will definitely improve their ability to appropriately pair a wine with a meal. The common rule is to use a milder white with a delicate or mildly flavored meat like fish, while reds will take over that kind of meal and are better with stronger dishes because they can easily stand up to bolder flavors. However, salmon falls out of the typical “white fish” category and therefore can be paired with a wide range of wines.

Salmon is an extremely versatile fish, which makes it an exceptionally accommodating wine companion. Depending on its preparation, salmon can be paired with a variety of wines, including champagne, chardonnay, and pinot noir. Unlike most foods, salmon can be matched to wine by texture as well as by its saucing. For instance, butter-based sauces are natural fits for big California Chardonnays or white Burgundy from Puligny and Meursault. A heavier acidic sauce such as those with a tomato base will lend itself well to a lighter red such as a Pinot Noir, Grenache, or Sangiovese. Or a sweeter sauce such as teriyaki or a fruit glaze could be paired with an off-dry white.

Salmon is a fatty fish with buttery and succulent flesh. As such many would argue that a lean, crisp sparkling wine will cleanse the fat from the palate; however, a rich yeasty and mature Champagne marries with salmon just as well. Because salmon can’t easily be overwhelmed, feel free to choose a rose, blanc de blancs or vintage brut. This is especially true with raw salmon, as in Japanese-style sashimi. If the fish is poached, choose an unoaked or lightly oaked chardonnay, such as Chablis. For grilled, pan-seared, or oven roasted salmon, it’s a toss-up between chardonnay and pinot noir.

While salmon will naturally work well with many wines, beware of exceedingly heavy reds as the large amount of tannis may react badly with the oils in the fish. Also avoid combining reds with spicy sauces as it may lead to a nasty metallic taste.

One basic guideline to live by in pairing food and wine: light foods go with light wines and heavy foods go with heavy wines. Master Sommelier Evan Goldstein compared food and wine pairing to two people having a conversation: “One must listen while the other speaks or the result is a muddle”. This means either the food or the wine will be the dominant focus of the pairing, with the other serving as a complement to enhance the enjoyment of the first. Ultimately the key to a successful food and wine pairing is experimentation, so if you’re still unsure about which wines sound best, pop open a bottle and get tasting. The most important rule of wine pairing: don’t worry too much about all the rules; just pour a glass of your favorite wine, and enjoy!

There Is No Wrong Wine to Pair with Salmon. It’s an Opportunity to Try Your Favorite Red Wine or White and Enjoy a Delicious Pairing. Try a New Bottle at an Online Wine Store Today.

Wine-for-Beginners Editor’s Note:
Be sure to shop our featured vendor Searbear.com for delicious healthy wild-caught salmon.
SeaBear Smokehouse

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SeaBear Smokehouse Welcomed as Featured Vendor

February 7, 2012 By Leave a Comment

.SeaBear Smokehouse

Wine-for-Beginners.com is pleased to welcome SeaBear Smokehouse as a featured vendor.

SeaBear.com offers gourmet smoked salmon for gifts, entertaining & home dining. SeaBear is committed to offering the very best in Northwest Smoked Salmon for gifts, entertaining & home dining. Their Wild Alaskan Salmon dinner fillets are the perfect food to offer your guests. Carb free and heart healthy! They are also offering a wide selection of new items, and complete seafood meals for all of your dining and entertaining needs!
Listed below are some featured products recommended by our staff. Please take the time to click through to their website and take a look at all they have to offer. In addition to phenomenal salmon, check out their gift baskets, mussels, scallops, and halibut!

SeaBear Smokehouse
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“Seeing Red” Shiraz vs. Cabernet: The Smackdown

February 5, 2012 By Leave a Comment

Shiraz and Cabernet Sauvignon are two very popular red wines that people are especially fond of using as dinner pairings. Inevitably in such circumstances, people want to know which is the “better” wine. Obviously people have different palettes so there is no clearly superior wine, even when considering pairing with a specific meal. These variables tend to matter almost more than anything else when evaluating the two wines. And even if everybody had the same preferences, the variation among Shiraz and Cabernets depending on budget, region, grower, vintner, and even year are such that a basic ranking of the two is not very meaningful. However, it is helpful to identify one or two of the main and most popular bottles of each and at least compare them in terms of taste, bouquet, common regions and terrior, and body.

Cabernet Sauvignon is grown and produced in most parts of the world, but most famously in the Bordeaux region of France and in California wine country. Though there is even great variety within Bordeaux Cabs and Napa Valley Cabs, they are representative enough of this varietal wine to explain its basic elements. In a general sense Cabernets tend to be medium or full bodied. The Bordeaux Cabs are also known for being “high-powered,” with a strong, pleasant presence on the palette and a high alcohol content. Its high tannin content gives this wine its distinctive gripping flavor. However, as the best Cabs need to age for quite a while, usually in Oak, they are also likely to have a softened tannin level after aging. The French often blend Cab Sauv with Merlot or Shiraz to support some of the flavors and acidity that can be lost during this aging process. But most California Cabernets are almost 100% varietal.

Though both varieties have a bouquet influenced by Oak barrel aging, the process produces different results due to the differences in soil in the two regions and different types of Oak used. Both tend to have a somewhat fruity aroma, with black fruit flavors coming through in the Napa cabs and the fruity fleshiness of other wines such as Merlot included in the blend often defining the nose of the Bordeaux bottles. Many varieties of Cabernet also have subtle notes of bell pepper. Thought it is important to pay attention to the specific characteristics of the different types of Cabernet, as a general rule this dinner red pairs well with strong-flavored dishes that can keep up with its high tannin content, such as simply-prepared red meat

Shiraz is known as Syrah in most of Europe, and is most well-known as a varietal. Its most popular modern varieties come from Australia, where the name Shiraz was popularized. It is also grown in California, and of course in its country of origin, France. Shiraz is usually very terrior-expressive, so it varies greatly even within the same region depending on variables like if it is grown on a hillside or flat area, which impacts soil content. It is dry, though not usually as much as with a Cab. It also has gripping tannins that gives it a full body comparable to Cabernet.

Because it varies so much based on how the grape is grown and the wine is aged, its aroma and bouquet can vary greatly. Pepper and blackberry, chocolate, and lighter fruits are all common undertones in young bottles. As it ages, these primary notes recede giving way to a more complex layering including a bouquet of earthy and savory notes and even toffee in some cases. Shiraz can pair well with red meat, though the most popular Australian bottles have a very full body that lends it especially well to heavier dishes, as opposed to those with delicate flavoring or fishy oils.

The comparison between these two popular dinner reds suggests that there are fine, if important differences, especially in their flavor. But without a specific example of each wine to compare, there is too much left to the specific grower and vintner to effectively generalize. The best approach to answer this question is to taste a few of each and decide for yourself!

Shiraz and Cabernet Are Two Reds That Go Great with Dinner. Each Wine Has Its Own Strengths, Advocates, and Ideal Pairings.

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A Glass A Day Keeps The Doctor Away: the Wine – Heart Health Connection

February 4, 2012 By Leave a Comment

When it comes to the relationship between good health and wine drinking, the proverbial cat has been out of the bag for not just years but decades. It was originally postulated when people in the late 20th Century noticed that the French suffer a lower rate of heart disease than any other Western Country, and drew the obvious correlation between their consumption of wines and this health. Then, with the discovery of the important role that LDL and HDL cholesterol play in determining a person’s chances of heart disease, science uncovered a clear connection between wine, alcohol, and the risk of heart disease. So the simple point is that middle-aged people who regularly consume one to two glasses of red wine a day, closer to eight to nine glasses a week for women, have a lower risk of heart disease and other heart problems than those who don’t.

However, there has been a great deal of back and forth argument about how effective this preventative measure is and how exactly it works. The first point that many contemporary experts make is that consuming alcohol has its own risks, even when done in moderation, and the science isn’t strong enough to suggest that everyone should pick up drinking wine if they aren’t already likely to enjoy the beverage.

The first theory was that by raising HDL (high-density lipoproteins) levels – the more desirable cholesterol – and lowering LDL levels, red wine lowers blood pressure. While this remains essentially true, the effect has been documented and it is not strong enough to cause the benefits some argue red wine has. The next line of science suggested that this happens because certain antioxidants in wine have a positive effect on blood pressure. However, recent studies have shown that these polyphenols have no direct correlation with decreased blood pressure.

Some other proven benefits include decreasing plaque buildup in veins and arteries, thinning the blood, and flavonoids fighting free radicals to prevent cell damage including to the interior lining of veins. Recent studies even show that wine includes a cocktail of healthy, natural elements that also combine to reduce the severity of aging-related diseases such Alzheimer’s, dementia, and even skin inelasticity. But the fact remains that every population the exhibits the kinds of characteristics that suggest a strong correlation between wine and improved health practice regular and moderated drinking with little to no binging. There is even some argument that this general area of benefits to health and longevity can be found in other populations that moderately consume various alcohols, not just wine.

Wine is unique in that its production introduces chemicals from the seeds, skin, and stems into the liquid. It seems that the substances contributed by this process that were first identified as being responsible for wine’s health benefits may not be as important as was initially thought. But this just suggests that more research is necessary to identify exactly what it is about drinking wine that makes regular, moderate consumption so strongly correlated with a lower incidence of heart disease.

Understanding How Wine Can Benefit Your Heart Health Is Important for Making the Right Decisions. A Little Red Wine Can Be Good.

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Red Wine Basics for Beginners

February 2, 2012 By Leave a Comment

Wine is gaining popularity daily as an alcoholic beverage of choice. Its origins date back centuries and its purported health benefits increase its ever-growing popularity. In particular, red wine, with its antioxidant properties is in the spotlight.

Standing in a wine shop, liquor store, or even the grocery store isles can be daunting for a beginner to navigate and come away with a tasty wine that is compatible with your own individual taste and preference.

Today we’ll try to provide you with some very basic, simple red wine guidelines to help you choose a fantastic red wine.

Let’s start with some basics. Red wine color is the result of the grape skin being directly involved in the manufacturing process. The color of each type of wine is determined by the type of grapes used and how long the grape skin lingers in the juice prior to extraction. As a result you will see color variations from light red to deep purples, all a product of the grape and method of processing.

Red wine is generally served at room temperature (55-65 degrees Fahrenheit). This is important because temperature variations can dramatically change the taste of your wine. Too cold and the wine can develop a bitter quality, too warm and the alcohol can overpower the taste. Red wine glasses should be broad in the bowl and narrow at the top to improve the wine’s ability to breathe and better position the wine to drink.

You will hear red wine referred to in terms of body types, i.e. full bodied – Super Tuscans or Bordeaux wines; medium bodied Merlot or Shiraz, and light bodied Beaujolais.

There are an infinite number of red wine varieties available, today we’ll explore some of the most popular types – from this foundation, the beginner can explore and branch out to the varietals and blends.

Cabernet Sauvignon – commonly referred to as the king of red wines, this grape blends well wonderfully with Merlot, Sangiovese or Syrah. This is a very popular full-bodied wine that pairs well with red meat, strong flavors, hearty pastas, and dark chocolate.

Merlot – is a bit softer and smoother fruitier wine of medium body. Black cherry, plums and herbal tones are prevalent in Merlot which pairs well with a wide variety of foods.

Malbec – first produced in France, there are now a number of excellent varieties coming from Argentina and Chile today. Malbec is probably my current favorite red wine. It is generally smooth, dark in color with peppery undertones, berries and plum flavors are also prevalent.

Syrah – (or Shiraz) – is a bold somewhat spicy wine with a medium to full body. This can be considered a bold wine that pairs well with red meat and intense flavors. Australia is producing wonderful varieties of this wine.

Pinot Noir – is considered a light to medium bodied wine, generally with fruity aromas and can be described as refreshing. This wine pairs well with salmon, chicken or lamb.

Zinfandel – this wine is available in both white and red varieties. The red type is classified as a full-bodied wine with high tannin and alcohol content. The red variety is known for its rich color and zesty berry and peppery flavor.

These are some of the more popular and easy to find types of red wine. The best advice I can give you as a beginner is to experiment and explore as much as possible. Taste the different varieties that the world at large has to offer. Read the labels and take note of the grapes used in each vintage. Make a list of the wines you enjoy and the characteristics that stand out for you as you taste the different types of wine. Your own taste buds will not lead you astray, and you can have a wonderful time enjoying the journey through the wines the world has to offer.
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Author: Michele DeZayasMichele DeZayas, EzineArticles Basic Author

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